Luke shares why future delis will need to operate at two speeds: fast enough for convenience and slow enough for discovery. He discusses how grab-and-go, global flavors, predictive ordering, and employee training (and more) can all help retailers meet changing shopper expectations.
The conversation also looks at the role of hospitality in the future of fresh. Luke explains why technology should help associates spend less time on repetitive tasks and more time connecting with shoppers, sharing product knowledge, and building relationships.
From practical changes retailers can make today to bigger opportunities ahead, the conversation offers a look at how the deli can remain relevant, differentiated, and valuable through 2030 and beyond.
Fresh Take with IDDBA drops new episodes on the first and third Tuesdays of each month.
